Russian Salmon Loaf (Coulibiac)
In Russia, kasha is sometimes used instead of rice.
- 1 cup butter or margarine
- 1/3 cup shortening
- 4 cups all-purpose flour
- 1 teaspoon salt
- 10 to 12 tablespoons cold water
- 1 medium onion, sliced
- 1 bay leaf
- 5 black peppercorns
- 2 teaspoons salt
- 2 pounds salmon steaks*, about 1 inch thick
- 1 cup water
- 1/2 cup uncooked regular rice
- 1 teaspoon instant chicken bouillon
- 8 ounces mushrooms, thinly sliced
- 3 large onions, finely chopped
- 1/4 cup butter or margarine
- 3 hardboiled eggs, peeled and chopped
- 2 tablespoons minced dill weed
- 1 teaspoon salt
- 1 egg yolk
- 1 tablespoon water
- Dairy sour cream, melted butter or margarine
* Two (16 ounce) cans salmon, drained and flaked, can be substituted for the salmon steak; omit cooking step.
- Pastry: Cut butter and shortening into flour and salt until particles are size
of small peas.
- Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.
- Gather pastry into a ball. Divide into halves; shape into 2 rounds.
- Cover and refrigerate until firm, about 3 hours.
- Filling: Heat 1 1/2 inches water, 1 onion, the bay leaf, peppercorns and 2 teaspoons salt to boiling in a 12-inch skillet; reduce heat.
- Arrange fish in single layer in skillet. Simmer uncovered until fish flakes easily with fork, 4 to 6 minutes.
- Drain and cool.
- Remove bones and skin from fish; flake fish.
- Heat 1 cup water, rice and bouillon to boiling in 1-quart saucepan, stirring once or twice; reduce heat. Cover and simmer for 14 minutes without lifting cover or stirring.
- Remove from heat. Fluff rice lightly with fork.
- Cook and stir mushrooms and 3 onions in 1/4 cup butter until onions are tender.
- Gently stir rice, mushrooms, onions, hardboiled eggs and dill weed into flaked salmon.
- Sprinkle with 1 teaspoon salt.
- Heat oven to 400 degrees F. Shape one-half pastry into flattened rectangle on well-floured cloth-covered board.
- Roll pastry with floured stockinet-covered rolling pin into a 16 x 7-inch rectangle. Trim edges evenly.
- Place on ungreased cookie sheet. Mound salmon mixture over pastry to within 1 inch of edges.
- Roll other half pastry into an 18 x 9-inch rectangle. Moisten edges of pastry on cookie sheet with water. Carefully place second pastry half over filling. Press edges with fork or flute to seal. Leftover pasty can be cut into shapes to decorate top of pastry.
- Cut 1-inch circle in center of top crust or cut slits so steam can escape.
- Mix egg yolk and 1 tablespoon water; brush pastry with egg yolk mixture.
- Bake until golden brown, 50 to 60 minutes.
- Serve with sour cream.
Yield: 8 to 10 servings